MUGHLAI PANEER QORMA
Mughlai Paneer Qorma is a luxurious royal-style curry featuring tender paneer cubes simmered in a velvety sauce of yogurt, aromatic spices, nuts, and cream. Serve with some naan or rice.
Ingredients
- 200 g malai paneer
- 200 g onion, white peeled
- 1 tbsp garlic minced
- 1 tbsp ginger paste
- 3 tbsp almond flour
- 1 tbsp oil
- 2 tbsp ghee
- 1 bay leaf
- 4 cloves
- 8 black peppercorns
- 1 inch cinnamon stick
- 1 star anise
- 3 cardamoms
- 1 small piece mace
- 1 tsp cumin seeds
- 1 tsp coriander powder
- ½ tsp fennel powder
- ¼ cup plain yogurt thick
- 1 cup whole milk
- 1 tsp salt
- ½ cup water
- ¼ cup cooking/double cream
- 1 tbsp kasuri methi
- 1 tsp rose water
- 1 tbsp almond flakes garnish
- 1 tsp chopped pista garnish
Instructions
- Cut the paneer into bite size cubes.
- Whisk the yogurt till it becomes smooth.
- Peel and chop the onion roughly. Process it into a rough paste without any water.
- Heat oil and ghee in a wide pan over medium heat.
- When it becomes hot, add bay leaf, cinnamon, cardamoms, cloves, mace, star anise and peppercorns.
- When the spices begin to sizzle or pop, add the cumin seeds.
- Add the mince onion paste.
- Saute it till it begins to turn light brown in colour. Remember we don't want it caramelized.
- Add garlic paste and saute for 1-2 minutes.
- Add ginger paste and saute for 1 min.
- Add the paneer cubes. Allow it to cook for 2-3 minutes, occasionally turning the pieces over.
- Make sure the mixture does not burn. The paneer pieces will become slightly pinkish brown in coloiur.
- Add the almond flour or paste.Mix well.
- Add the yogurt and mix well.
- Add milk and salt. Mix well.
- Add the water.Cover the pan with a lid and allow the qorma to simmer for 7-10 minutes.
- This will allow the spices to infuse into the sauce.
- Add the cream, rose water and kasuri methi. Mix well.
- Cover the pan and allow the qorma to become hot again over low to medium heat.
- Garnish the qorma with some almond flakes and chopped pistachios.
- Serve it with some naan or rice.
Notes
- Saute the onion over low to medium heat. It should not be too brown and yet not remain raw.
- If you don't have almond powder or flour then soak 15-20 almonds in hot water for 10-15 minutes. Blend it into a paste using some water.
- If the yogurt is sour, you may need to add 1 tsp sugar to the qorma.
- Use soft creamy paneer if possible.
- No green or red chilli powder is used in this recipe. The qorma is suppose to be mild with fragrance from the whole spices.
- If the sauce becomes too thick add a little water or milk before heating the qorma.